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Friday, June 23, 2006

Pizza night...

It is not often that we have pizza and when we do it is usually something pretty different. But after tonight's version, I can see us making this recipe a few more times!

Roasted Garlic, Tomato, and Basil Squares has a not too thin, but not thick crust, that is crisp on the outside and chewy on the inside. The homemade dough was a pleasure to work with - it was elastic enough that I was able to easily stretch the dough into the large rectangle over the crunchy cornmeal instead of rolling it as the recipe called for. If your pizza stone is large enough, just prepare the dough on the peel instead of using a baking sheet... but alas ours is a smaller round one. Before the dough is placed in the oven, a light coating of olive oil in brushed on to add a bit of richness to the dough and to ensure a golden color.

After the prebake, the crust is smeared with a daring mixture of soft roasted garlic, tangy mayonnaise, fresh basil, salt and pepper. Very ripe fresh tomatoes are chopped and thrown over the spread. To finish, sharp Parmesan and shredded mozzarella are scattered on top and then the heavy slab of tantalizing flavors is placed back in the oven to soften the tomatoes and create that appealing golden finish to the cheese. This was suppose to sit 10 minutes before cutting... ummm yea... right - our mouths had already started to salivate from the smell alone coming from the oven! Fresh, sharp and delicious - not much else to say!

Mmmm.... I've read your blog often but I think that pizza is yummy enough to make me come out of lurkdom. I'm definitely going to have to try it - how did the leftovers keep? It looks like a lot of pizza!